1 chipotle chile in adobo, ribs and seeds removed and very finely diced + 1 T sauce from can (you can also use chipotle paste)
1 tsp cumin
1/2 tsp garlic powder
Zest and juice of 2 small limes
1 tsp salt
1/2 tsp cracked pepper
For the Easy Corn Salsa:
2 ears of corn, husk and silk removed
1 small red bell pepper, seeded and diced
1 jalapeno pepper, seeded and finely diced
1/4 c red onion, sliced into strips
Juice of 1 small lime
2 T chopped cilantro
1/4 tsp cumin
1/4 tsp chili powder
Salt and pepper, to taste
For the tacos:
10–12 corn tortillas
Avocado, for serving
lime wedges, for serving
Cotija Cheese, for serving, optional
Crema, for serving, optional
In a large bowl, whisk together chipotle chiles + sauce, olive oil, garlic, cumin, garlic powder, lime zest, lime juice, salt and pepper (option to blend all of this up in food processor as well) Pat steak dry with paper towels, and then rub this mixture all over steak to evenly coat; marinate for 30 minutes- a few hours.
Rub corn with olive oil and season with salt and pepper. Add to hot grill and cook for 12-15 minutes, rotating every 5 minutes or so, until cooked and nicely charred.
When your steak has reached room temperature, transfer to grill and cook for about 5-7 minutes per side, until cooked to your liking (~125-130 degrees for medium rare).
When corn and steak are cooked, remove from grill and transfer to a plate on the side. Tent steak with foil and let rest for 10 minutes.
While steak is resting, cut the kernels off the cob and add to a mixing bowl along with all other salsa ingredients. Set aside for serving.
Grill tortillas until lightly charred, and then wrap in a dishcloth and place in a tortilla warmer until ready to serve.
Slice steak thinly against the grain. Serve with tortillas, corn salsa, and any other toppings of choice